Begin by slicing the chicken breast into thin strips. In a bowl, combine the chicken with light soy sauce and cornstarch, mixing until evenly coated. Let the chicken rest for 10 minutes.

Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat until it shimmers. Add the marinated chicken in a single layer, searing them for about 1 minute. Use a spatula to turn halfway through, then remove from the wok.

Wipe the wok clean, add 1.5 tablespoons of oil and heat over medium-high. Add the thin fresh egg noodles and pan-fry for 2 to 3 minutes. Remove once crispy.

In the same wok, add the remaining oil and reduce heat to medium. Quickly sauté minced garlic and grated ginger for about 15 seconds. Stir in the julienned carrots and cabbage, cooking for about 2 minutes.

Return the seared chicken and crispy noodles to the wok. In a small bowl, mix dark soy sauce, light soy sauce, and oyster sauce before adding to the wok. Toss everything rapidly for about 1 minute.

Sprinkle chopped scallions over the dish and serve immediately for the best texture.